Biere De Garde Recipe is a traditional artisan farmhouse ale from northern France, known for its malty sweetness and complex flavors. This beer was originally brewed in early spring and aged for several months until the summer, giving it a distinctive character that makes it stand out from other beer styles. If you want to try your hand at making this unique brew at home, here’s a recipe that will guide you through the process.
Biere De Garde
- 1 Brew kettle
- 1 Mash tun
- 1 Heat source (e.g., propane burner, electric stove)
- 1 Thermometer
- 1 Hydrometer
- 1 Fermenter (e.g., carboy, plastic bucket)
- 1 Airlock
- 1 Auto-siphon
- 1 Bottling bucket
- 1 Bottles or kegs
- 1 Bottle or kegging system
- 1 Cleaning and sanitation supplies (e.g., PBW, StarSan)
For the Mash – Liquor 18.4 Litres (32⅓ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 8.13 lb Pale Malt Quantity 4kg
- 3.3 lb Vienna Malt Quantity 1.5kg
- 1.2 lb Aromatic Malt Quantity 500g
- 1.2 lb Biscuit Malt Quantity 500g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- 1¼ oz (Hops) Brewers Gold 7% When to add – At start of boil (IBU 22.9)
- 1 oz (Hops) Tettnang 4.5% When to add – For last 10 mins of boil (IBU 2.1)
- 1 oz (Hops) Tettnang 4.5% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 22°C (72°F) – Conditioning 6 weeks at 12°C (54°F)
- 1 Wyeast 3711 French Saison
- Start by heating 18.4 litres of water to a temperature of 65°C/149°F. This will be used for the mash.
- Add 8.13 lb of Pale Malt, 3.3 lb of Vienna Malt, 1.2 lb of Aromatic Malt, and 1.2 lb of Biscuit Malt to the water. Stir the mixture well to ensure that all the grains are fully immersed in the water.
- Allow the mash to rest for one hour at a temperature of 65°C/149°F.
- After one hour, remove the grains from the mash by straining the mixture through a colander or cheesecloth.
- Bring the wort (liquid) to a boil in a large pot.
- Add 1.25 oz of Brewers Gold hops to the pot at the start of the boil.
- Boil the wort for one hour, adding 1 tsp of Protofloc for the last 15 minutes of the boil.
- Add 1 oz of Tettnang hops for the last 10 minutes of the boil.
- Add another 1 oz of Tettnang hops at turn off.
- After the boil is complete, cool the wort to a temperature of 22°C/72°F.
- Transfer the cooled wort to a fermenter and add 1 package of Wyeast 3711 French Saison yeast.
- Allow the beer to ferment for about 7 weeks at a temperature of 22°C/72°F.
- After the primary fermentation is complete, transfer the beer to a secondary fermenter and allow it to condition for 6 weeks at a temperature of 12°C/54°F.
- Once the conditioning period is complete, the beer should be ready to drink.
- Enjoy your homemade Biere De Garde!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||7 Weeks||7%||25 IBU||17.7 EBC|
Unique Flavors and Aroma
This Biere De Garde recipe uses a combination of carefully selected malts and hops, along with a special yeast strain, to create a unique flavor and aroma that sets it apart from other beer styles.
Traditional Artisanal Brew
Biere De Garde is a traditional artisanal farmhouse ale from northern France that has been brewed for centuries. Trying this recipe is an opportunity to experience this unique and historic style of beer.
Easy to Follow Recipe
Even if you are new to homebrewing, this recipe is easy to follow and can be made with common homebrewing equipment. It is a great way to experiment with new brewing techniques and expand your brewing skills.
Perfect for Special Occasions
This Biere De Garde recipe makes 40 pints, making it perfect for sharing with friends and family at special occasions or events. It also makes a great gift for beer lovers who appreciate unique and artisanal brews.
FAQ on Making this Biere De Garde Recipe
What is Biere De Garde and where did it originate?
Biere De Garde is a traditional artisan farmhouse ale from northern France, originally brewed in early spring and lagered until the summer. It has a lovely, malty sweetness.
What are the main ingredients used in this recipe?
The main ingredients include Pale Malt, Vienna Malt, Aromatic Malt, Biscuit Malt, Brewers Gold hops, Tettnang hops, Protofloc, and French Saison yeast.
What type of hops are used in this recipe and when are they added?
The recipe calls for Brewers Gold hops to be added at the start of the boil, and Tettnang hops to be added for the last 10 minutes of the boil and at turn off.
What is the estimated ABV of this beer?
The estimated ABV of this beer is 7%.
How long does it take to ferment and condition this beer?
The beer should be fermented for 28 days at 22°C (72°F), and then conditioned for 6 weeks at 12°C (54°F).
What equipment do I need to make this recipe?
You will need basic homebrewing equipment, including a mash tun, brew kettle, fermenter, bottling bucket, and bottles.
How many pints does this recipe make?
This recipe makes 40 pints.
What is the recommended serving temperature for this beer?
The recommended serving temperature for Biere De Garde is between 10-12°C (50-54°F).
What is the purpose of adding Protofloc to the boil?
Protofloc is added to help clarify the beer by aiding in the precipitation of proteins.
Can I adjust the bitterness rating of this beer?
Yes, you can adjust the bitterness rating by modifying the amount or type of hops used during the boil.